Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 2 cans cream style corn
- 6 Egg Beaters®
- 1/2 bell pepper, chopped
- 1/2 medium onion, chopped
- 1 package Mexican cornbread mix
- 1 package Butter Buds®
- 2 cups Cheddar cheese (fat free), grated
Chop onion and bell pepper in food processor. Mix all ingredients except cheese. Pour into 13 x 9 inch casserole dish. Bake at 350 degrees for 30 to 40 minutes until firm. Sprinkle with grated cheese and allow to melt.
Serves 10 to 12.